Blue Cheese Crusted Filet Mignon with Port Wine Sauce

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This Blue Cheese Crusted Filet Mignon with Port Wine Sauce is a restaurant-quality dish that’s worth every bit of effort. The combination of a tender filet mignon, a rich and tangy blue cheese crust, and a luxurious port wine sauce makes this perfect for a special occasion or dinner party. To save time, prepare the sauce ahead of time and reheat it before serving.

Deviled Lobster Tails Recipe

Ingredients

Servings: 4

  • 1 tablespoon butter
  • 1/2 cup minced white onion
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 3/4 cup low-sodium beef broth
  • 1/2 cup port wine
  • 1 tablespoon vegetable oil
  • 4 filet mignon steaks (1 1/2 inches thick)
  • 3/4 cup crumbled blue cheese
  • 1/4 cup panko bread crumbs

Instructions

Step 1: Prepare the Port Wine Sauce

  1. Melt butter in a skillet over medium heat. Add onion, garlic, and thyme, stirring constantly until the onion is tender.
  2. Stir in beef broth, scraping any onion bits from the bottom of the pan, then add the port wine.
  3. Bring to a boil and cook until the mixture reduces to about 1/2 cup.
  4. Set aside. This sauce can be made ahead of time and reheated when ready to serve.

Step 2: Cook the Filet Mignon

  1. Preheat oven to 350°F (175°C).
  2. Heat vegetable oil in a cast-iron or oven-safe skillet over high heat.
  3. Sear steaks quickly on both sides until brown, then transfer the entire pan to the oven.
  4. Roast steaks for about 15 minutes for medium-rare (internal temperature of 145°F / 63°C). Adjust cooking time based on desired doneness.
  5. Remove from oven and transfer steaks to a baking sheet.

Step 3: Make the Blue Cheese Crust

  1. In a small bowl, mix together panko bread crumbs and crumbled blue cheese.
  2. Top each steak with a generous layer of the mixture.

Step 4: Broil and Serve

  1. Preheat broiler and place steaks under it until the cheese topping is browned and bubbly (about 3-4 minutes).
  2. Remove from oven and let steaks rest for at least 15 minutes to allow juices to redistribute.
  3. Serve warm with port wine sauce drizzled on top or on the side.

Serving Suggestions

Pair this dish with mashed potatoes, roasted asparagus, or a fresh side salad. A full-bodied red wine, such as a Cabernet Sauvignon or Merlot, complements the flavors beautifully.

FAQ

1. Can I use a different cheese?

A: Yes! If blue cheese isn’t your favorite, try Gorgonzola or goat cheese for a milder flavor.

2. What can I substitute for port wine?

A: You can use a Merlot, Cabernet Sauvignon, or even a balsamic reduction for a similar depth of flavor.

3. How can I tell when my steak is done?

A: Use a meat thermometer:
Rare: 125°F (52°C)
Medium-Rare: 135°F (57°C)
Medium: 145°F (63°C)
Medium-Well: 150°F (66°C)
Well Done: 160°F (71°C)

4. Can I make this dish ahead of time?

A: The port wine sauce can be made a day in advance and reheated. However, the steaks are best cooked fresh.

5. Do I have to use a cast-iron skillet?

A: No, but using a cast-iron skillet helps achieve a better sear. Any oven-safe pan will work.

Conclusion

This Blue Cheese Crusted Filet Mignon with Port Wine Sauce is an elegant and flavorful dish, perfect for impressing guests or treating yourself to a gourmet meal at home. Whether you follow the recipe exactly or customize it to your taste, it is sure to be a hit!

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